Citrus Couscous Cups

1. 1

   Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.

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   Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.

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   Cool completely before using.

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   Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter

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   For the pastry cups: Place an oven rack in the center of the oven.

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   Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray.

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   Unroll the pie crusts on a lightly floured work surface.

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   Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust.

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   Press the dough into the prepared muffin cups.

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    Bake until light golden, 10 minutes.

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    Cool completely before filling, 15 minutes.

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    For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat.

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    Stir in the couscous and remove the pan from the heat.

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    Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes.

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    Fluff the couscous and break up any lumps, using a fork.

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    Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl.

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    Season with salt and pepper.

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    For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.

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    To assemble: Pour the dressing over the salad and toss until coated.

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    Spoon the mixture into the cooled pastry cups and serve.

* Per serving · 4 servings · Values may vary.